Cristel Moubarak, RD

NUTRIFOODIE

for something nutrishus

Cristel is another fabulous dietitian that I've actually met in person! She and I contribute to the Dietitians of Canada Brand Initiative and she's also a strong advocate for the profession and helping people understand what dietitians are capable of. Cristel recently made the change to full-time entrepreneur which is always an exciting step when you love what you do and have been doing it on the side or in your 'spare' time. I read about the success of her cooking classes/camps and am so happy to see that, as food literacy is so important these days. She and I share a lot of similar philosophies regarding inspiring others, diets, and healthier versions for healthier lives.

Why did you become a RD?

I loved the multi-faceted aspects of the profession in which it is evidence-based, involves closely working with people, and offers a flexible career-path to participate in a variety of dimensions of its growing field. I wanted to help people discover a healthier version of themselves and live better. My desire to become a dietitian stemmed not only from wanting to consult with and advise a diverse clientele, but also to inspire a difference in my community.

What area of dietetics do you work in?

I work in private practice as a food-focused, intuitive eating and body positivity advocate.

How would you explain what you do?

My goal is to help others create a peaceful and nurturing relationship with their food and body through group nutrition education, hands-on cooking classes, grocery tours, and one-on-one counselling & coaching sessions.

What are your ‘typical’ daily/weekly tasks?

It is always variable - at this time it consists of the following:

Organizing my schedule and creating a priority list based on urgency vs. importance

I started my career in clinical nutrition as a casual dietitian, then advanced to a managerial position in foodservice management & business administration, and now I am full-time in my own business, nutriFoodie, as a private practice dietitian.

What advanced education or special training do you have?

I have pursued additional education in motivational interviewing to better equip myself with tools to help clients with their behavioural change.

In an ideal world, what does the industry look like 5 years from now?

Having more funding for dietitians to be working in every facility, and organization, being a standard service covered under all extended health care plans, and for everyone to know what a dietitian does, in just as much clarity as knowing what a physician’s role is!

What misinformation about RDs would you like to clear up?

That they don’t need to lie about or hide their food when dietitians are around

That we’re not perfect either, and we are all fighting our own battles

That dietitians are not just about “diets” despite that being in our title

That “diets” are not equal to “weight loss” - diet-related choices are just foods you choose to eat, and may be for a medical nutrition treatment purpose

What is your favourite meal?

SUSHI! I love getting spicy salmon sashimi, gomae and the rainbow roll. Otherwise, if I make it at home, it’s usually a variety of vegetarian rolls.

What tip(s) would you give to our readers?

If you are in BC, and want access to an RD at no additional cost, call 8-1-1 (HealthLink BC) for telehealth support, counselling & education.